- Did you know that the tiny soybean is sometimes ..

It is packed with quality, vegetable, protein and might just well be the most versatile the most nutritious food in the world.

Look at this soybean family here.

A lot of stuff that I want to show you everybody know that tofu Japanese name called soy bean Curt.

And here I have dry semi-dry soy bean sheets.

Looks like this, the whole piece like this.

circular this make from the wheat.

When they make soy bean milk, the weight and dark soybean oil, they skim it off in a dried up.

They have a whole sheets like this.

And then here I have dry being cut sticks, also made from the dry bean cut sheets.

And this is the whole piece of dried being cut sheets that you can buy and packages.

Here of course, we have the wonder.. soy sauce.

Everybody know that we use in Chin..

This is the dark soy sauce, much darker in color.

And here is a Japanese style.

Fermented soybean come miso.

This is the Brown color.

They also have the light color one.

And this is the Chinese version of the fermented soy beans; This is Faxiào ddòu.

very nice.

And then this is deep fry.

Very nice deep fry tofu.

Okay.

You deep fry longer.

They turn darker in color.

This is the press bean.

Press bean curd means its firmer, you can put in salad and soup and casserole dishes.

This is the five spice flavor with dark soy press bean Curd.

Very nice in a lot of stir fried dishes.

This is also, this is what they call the press soil bean Curd.

Nice firm got a soy sauce flavor.

And this is of course the fresh being Curd nice and soft.

This is soft.

This is firm.

And it all started with this soy beans, which is cook.

You can squeeze it out.

This is soy bean pot here.

You can squeeze out like that one, two.

Does come out like that.

I'm going to lose this and put it right here so we can start cooking.

The first thing we'll show you is; get ready to make the dressing.

Okay.

Here I have some chili oil, chili oil And I have some Sesame seed oil.

And I also have some ginger, pick them out a tiny bit of sugar and also tiny bit of a soy sauce.

This is our wonderful dressing.

And I use a little chopstick to mix it up very, very well.

This way.

We'll toss it into tofu salad.

Okay?

Why I'm getting this ready?

I'm going to show you all the other thing that I'm going to put in.

Here I have some; Sichuan pickle.

I'm going to slice It and Julienne cut it like this.

And I have some chopped nuts, roasted nuts, green onion and fry crispy fry Charlotte, and some dry shrimp.

I'm going to pick up this dry shrimp.

And I'm gonna quickly toss this dry Shrimp.

I soak it for about half an hour until the nicest soften.

And I'm going to toss it with a teeny, teeny tiny bit of oil on no oil at all.

Toss a teeny tiny bit.

Okay.

Let it toss.

Get that nice crispy texture.

And then I'm going to chop it up in the meantime I'm going to take some time to cut up some Sichuan pickle.

Okay.

Now I use this technique called parall..

I press it over here and I go like that, parallel cut.

You see nice piece of thin piece like this.

Can you see that?

And then I have another piece.

Okay.

I put my knife parallel to the cutting board and I stick them all up like this and I will Julienne.

Set it aside after it's done you set aside, you go like that.

Look at that.

I'm going to transfer it from here to here, ha - audience laughing done, so easy huh?

Now, when this is all nice and done, why I'm still doing my shrimp post my soup.

I am going to cut up some tofu and build it up into a wall.

Look at that.

I have some soft tofu here and I'm going to hold, open this up and turn this around.

Like that.

Look at that.

And then I'm going to build this up.

Wow.

Look at how soft this is.

And I cut this up like that very carefully.

Cut it up.

Cut it up.

Cut it up.

And I'm going to use this to build this one like a building block.

Put another one put another one and you'll continue to build This Okay.

Continue to build this until you have everything on top.

And then in the meantime, I will cut up a little piece of this.

We're gonna transfer this bit right here.

I don't know how many of you know that tofu or fresh bean Curd is the worlds most popular soybean products.

Oh, this is done.

I'm gonna put this right here.

And I chop this up, while I'm chopping this I also tell you when you chop this you've got to chop it like this.

Okay.

How do I say?

If you chop it like that, they fry..

I don't know how many of you know that in China there are 2000 year old tofu factory that you can find again.

And also it also has become very, very popular and become a main state of the Japanese diet today.

You know, there are over 30,000 tofu factory in Japan alone.

How many in China?

I have absolutely no idea.

This is choped dry shrimp.

I put it over here as a condiment, this other condiment.

Okay?

And I also I'd put up some, Sichuan pickle right here.

And also I'd build it around put some crispy fried Charlotte right here.

And then I put a tiny bit of chopped green onion right here.

And some finally some chopped roasted nut right here.

Everything is right here.

And then the next thing I would do is put the dressing right on top.

dribble around like this, drizzle around drizzle this around.

Put the rest right in the middle.

You have a wonderful, fresh toe, full salad.

Everybody can enjoy it.

- Clapping audience Now miso is perhaps one of the most popular Japanese seasoning it is made from of course, fermented soybeans.

And of course, grains, other rice and cereal grains.

It is perhaps the most basic wonderful base and foundation for a lot of soups and sauces and in many many Japanese cuisine and dishes that you serve at home or in restaurants.

Here I have one of these dish I want to make is steam.

This very light and healthy steam, red snapper or any Whitefish of fine with Japanese style miso sauce.

You can start with fish fillet.

This is red snapper.

Or you can have the whole fish.

Okay.

I'm going to put this over here.

What I'm going to do is I have a little score here.

I cut a little score here, at an angle.

One, You see that?

little score, little score, serve two purpose.

One.

The reason why I do that as this way I can put a tiny bit of ginger, shredded ginger Right here.

And I Julienne the ginger.

Julienne ginger And I also cut up a tiny bit of green onion.

Okay.

Look at that green onion.

What I'm going to do you can even slice the dark green onion like that.

And I'm going to put a tiny bit of ginger that give more flavor.

And also the heat can permeate into this a lot faster.

Okay.

Put a tiny bit of these a tiny bit of these, this not only give flavor but also pushed the fish up a little bit.

So steam faster.

And then after that we're going to put it in this, wonderful.

If you want to, if you do it right on a plate you should always put the green onion like this before you put the fish on.

So allow the steam to permeate through and pass through.

So I have more freedom of movement but in this particular case, we'll put this over in our steamer right here and put it like that and steam it.

Okay.

And then we cover this up and we'd take it ov.. And we are going to steam this right in this nice wonderful steamer, over a pot of boiling water.

In the meantime to save time, of course we have already cut up and get all of these ready, have an other piece of red snapper already steamed ahead of time.

Look at that, a piece we have been cooking for about five to seven, It depends on how thick it is.

When it's almost ready, you notice that the server broccoli put the broccoli around here, and then get this piece of red snapper out.

Still so hot that I can't even touch it.

Wow.

This is hot.

And then while I'm getting this ready here.

The next thing I want to show you is very very quickly, very easy.

Make dark miso dressing.

Look at that.

I have a tiny, tiny bit of oil.

You do not have to add any oil at all but a tiny bit of oil.

And I put a tiny bit of ginger, minced ginger and then pour some around and put rice vinegar.

And tiny bit of soy sauce, toss them around.

Tiny bit of a sugar.

And then of course the miso, this is Brown miso.

Move them and put them all together, stir them.

And then if you want, you can also use a tiny bit of rice wine in a lot of time.

This is what I call a tiny bit, not more than this.

Make sure to stir, nice smooth sauce.

Creamy miso sauce.

You know that how I constantly stir?

Cooking is an not only as science, but also an art form.

If you have, when you cook, you've got to pay attention.

Don't just let us sit here and walk away for vacation, stir.

You see how evenly and how smoothly the sauce become homogenized.

When it's done, I scoop this out and I put it right on top of my fish.

This is very easy to do.

I put a tiny bit over my broccoli.

You'll have this steam snapper with broccoli, with miso sauce - Audience clapping A lot of soybean products like soy sauce and miso are made by fermentation yeast and sign select mo are use to break down this complex food compounds and develop rich flavors and aromas.

It is a same process.

That's the way that they use to make wine from grapes.

All in China, from rice and grain.

Let us show you some of the hidden treasures of Hong Kong where Chinese wine is still made.

And so the old fashioned way, - Chinese music the old blends in so well with the new, this is the uniqueness of Hong Kong.

Even in the street of glass and concrete I managed to find a little fashion wine shop nestled away in the corner of this neighborhood.

in Chinese There's only one word for all the alcoholic beverages; gin.

They're mostly made from fermented rice and other grains.

They distilled their own wine, right here in the shop.

You can buy wine that is already bottled or bring your own bottle.

They measured with this a long handle cups a hole over from the old days.

you can buy wine that has been distilled once or twice.

Wow.

This stuff is strong.

- Yeah, yeah, yeah.

- Here they fiddle the calculator in favor of the Chinese Abacus.

Look how fast he can do it.

This man is making out my bill.

Come on.

I didn't get that much.

This will go great with dinner tonight.

- Chinese music - Audience clapping In Chinese.

When we make a toast, we say; Ganbei.

That means; bottom up.

This is a two in China there's only a one word for all th.. whether they are 12% or 75% alcohol and this, and we're quite low a hundred and ten proof, knocks everything off.

In fact, I still have some cooking to do so.

I'm going to save these for later.

Here, I'm going to show you someth..

I'm going to show you how to make seafood roll.

Which looks very much like the Chinese egg roll.

Okay.

This is make, of course from the dry being Curd sheets, like this.

Okay, here I cut this big piece of bean curd sheets into six pieces and I cover up with a moist towel.

So this way they won't dry it up and get cracked.

If you're in a rush, you know what you can do.

All you have to do is put a tiny bit of water right here.

to kind of let it soak.

Kind of let it soak a little bit or let it run through water through the tap water.

So it's nice and moist.

So they won't crack and they won't get dried up and always make sure to cover up with moist towel.

I'm going to show you how easy it is to do this particular dish.

I started with shrimp and fish.

Now in this particular dish, you don't have to chop.

You don't have to cut, but if you have time you want to do it.

You can actually do it.

Put this over here and use two knife, not one but two.

And you go like this.

Great exercise.

Are you all excited?

Huh?

Done.

As simple as that.

Every day I always tell people, I don't have to worry about diet because when I cook.

When I prepare food I burn out more calories than I ever consume.

I'll put over here.

Of course you should always learn to be nice and clean and neat.

All cleaned up.

And then we're going to marinate this.

Look at that.

I have some marinate here.

I have some right rice wine.

I have some salt and I have some white pepper and ginger and I mixed this up.

And I marinate this into this bowl.

Chopstick is so functional.

I use this for everything.

To eat, to prepare food, to mix, to beat up my ache and to do all kinds of stuff.

Stir, make sure to stir when this is done.

It just jumps.

Set it aside.

And I'm going to show you all the other thing that I have in this particular dish.

I have some Julienne carrot, green onion, bamboo shoot and cilantro.

also inside here.

This is very easy to do.

I want to show you.

Wow, look at this.

Very easy to do.

I put this right here, one sheet and I put a tiny bit of seafood.

If you want to make a colorful, put a tiny bit of this carrot, green onion and a bamboo shoot, and a piece of cilantro first, then you put the seafood right here which is already marinated.

Very unique.

Is out doing the spring roll, That the egg roll would do something totally different.

Okay.

About two tables spoonful.

And you put it right here and you roll it up like this roll it once, roll it twice.

And then you seal this and you seal this and you roll it up and you roll it up and you continue to roll it up.

Towards the end You use a little piece, make flour and water.

Okay.

You put it right here.

Okay.

Look at that.

And then you roll the whole thing up beautiful roll.

Looks like a spring roll like this.

To make it more interesting, Let me show you.

You get a piece of this Japanese style sushi.

Sushi seaweed square like this, and you use your knife to cut about one and a half inch.

You see very, very simple.

You just cut it up like that.

Then all you have to do is Seal this and close, It's put right in the middle.

You go one.

This is very unique.

We kind of make something very different.

Seal this a tiny bit again with the flower, okay then you close it, close it and close it.

See how interesting, how easy it's to make.

And all you have to do is put them all together like this.

And then this is for me.

You notice that is bigger than the one that I made earlier.

This is for you and you and you.

And this is for me.

Okay?

And I'll save this for you at home.

Now, all I have to do is Brown it.

First of all, I hit up my frying pan and I put a tiny, tiny bit of oil, not much particular.

When you are using a non-stick frying pan move them around and do not use high heat.

And you use high heat.

What happened is; it burns.

So make sure you use low heat and then you put one - Sizzle frying pan Two, three, four Move them around.

pan fry it on both sides until they're nice and golden Brown.

It doesn't take too long at all.

Okay.

When it's done, you'll get ready.

All of these, get ready, get ready.

All of the things.

Look at them, turn them around.

Nice and golden Brown.

Can you see it?

Nice and golden Brown.

It doesn't take too long whatsoever.

You see very simple.

But, you want to make sure the inside ..

So all you have to do is put a teeny tiny bit of chicken broth.

Oh, Look at that.

Can you see me at all?

I hope you see me.

And then we cover up over low heat and let it coat make .. that that filling is all cooked.

Here.

I done a few ahead of time.

We'll take this out and we'll put this one over here, one over here and one over here.

And I want to show you another way to make it look interesting.

Okay?

I have to use a little knife, which is already cleaned up.

Make sure they're nice and cleaned up.

I actually cut this at an angle, like this look.

cut it at an angle right in the middle, right in the middle.

When you serve these, you can serve it like this.

Look one, two, three, four is a very interesting appetizer.

Everybody can do it at home.

See, we'd roll with dry bean curd cheese - Audience clapping You have heard of that three bean salad.

And I called this next dish.

Two beans stir fry.

It's made from strips of bean curd, And this Chinese jack Long beans, half yah?

and you can quickly steam it all water blanch it and cut it up into small pieces.

I'm going to get ready to stir fry this, that particular dish you can cook at home.

You can entertain Your friends only takes less than ..

When a work is hard enough, you put a teeny tiny bit of oil and then, move them around and toss everything in.

Yah, This is a purple onion, beans and also five Spice pressed bean curd, long beans, carrots, and also a tiny bit of the black fungus would Hei mù'er or Cloud ear.

Toss the whole thing.

Toss the whole thing.

Season it a little bit; with Hújiao pepper corn, crushed chili, a tiny bit of Curry powder and also touch of sugar.

And of course, for a tiny bit of rice wine.

If you want.

Kind of homemade mix soup stock, kind of a rice vinegar Brown rice vinegar, touch of soy sauce.

Look at this very simple.

If you want to have some excitement, okay.

Put a tiny, tiny bit of this, Oh, look at that.

Some excitement, wow.

Excitement comes and gone.

And then if you want, you can quickly thicken it with a tiny bit of corn starch, very little corn starch and our whole dish is done.

When it's done, you shut up the heat.

And you can transfer this beautiful platter.

And I want to show you how easy it is, all the things.

Oh, nice.

And sizzling.

Look at this.

Isn't a beautiful?

Colorful, healthy.

To garnish it with a tiny bit of toasted Sesame seed.

You'll have a beautiful beans stir fry.

- Audience clapping.

Now you probably know why we call the soybean The cow of China.

It gives milk.

It provides good quality protein, and it is right at home on the range.

Till next time, cya you later.

And remember if Yan can cook.

So can you.

“Goodbye!” (##!)

- audience clapping